RUSSIAN OKROSHKA
Cold Summer Soup also known as Russian Okroshka, is creamy, crunchy and delicious, and perfect refreshed and recharged soup for the summer.
Provided by Catalina Castravet
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Place diced potatoes into a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil, continue boiling for 10 minutes or until the potatoes are just cooked.
- Drain potatoes and carefully rinse with cold water to cool down.
- In the meantime, boil the eggs and cool them in ice cold water.
- On a cutting board dice the 2 whole eggs and 2 egg whites (set 2 yolks aside), cucumbers, radishes and ham. Chop the dill and green onions and place everything in a large pot.
- In a separate large bowl, whisk together sour cream and remaining 2 egg yolks until combined, add the 8 cups of boiled cooled water, remaining 2½ Tbsp of vinegar and 2½ tsp of salt, whisk gently until combined. Pour the mixture into the pot over the rest of the ingredients. Gently stir to combine.
- Let the veggies soak all the flavors for 2-3 hours before serving.
- The soup must be kept if the refrigerator and served cold.
- This is the type of soup that gets better and better the second day!
Nutrition Facts : Calories 274 kcal, Carbohydrate 18 g, Protein 19 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 131 mg, Sodium 1467 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
YELLOW RELISH
Make this summer relish for hot dogs and burgers. Great - kids love it!
Provided by Sue Walker
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h35m
Yield 60
Number Of Ingredients 13
Steps:
- Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
- Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 27.6 g, Fat 0.3 g, Fiber 1.3 g, Protein 1.1 g, Sodium 468.2 mg, Sugar 23.3 g
YELLOW SUMMER SQUASH RELISH
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
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- Svekolnik. Do you like borsch? This is a variation of the famous beetroot soup, only cold (another name is kholodnik, derived from the word ‘cold’). It’s very easy to prepare: the chopped ingredients are filled with kefir or water.
- Okroshka. One of the weirdest dishes in Russian cuisine is okroshka - essentially a salad with kvass or kefir. However, it’s very tasty! In Russia, it’s one of the most popular summer soups that is usually included in the menu of most canteens and cafes.
- Botvinya. This is an ancient cold soup made from beet tops in sour kvass with nettles, spinach, spring onion and other garden herbs. Traditionally, it is served with ice cubes and salmon, but it’s also good without them.
- Murtsovka. This soup is based on kvass, too! Murtsovka is the simplest cold dish made with herbs, eggs and pieces of rye bread with kvass or water. Sounds weird, until you try it.
- Sorrel soup. Do you like sorrel? Russians do! Many people here plant it on their dachas and then use it for cooking: as a filling for pies, as a side dish and, of course, as a great base for soup.
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